This recipe combines a quick, creamy, and flavorful ramen broth with sticky glazed tofu for a delicious and satisfying meal. The broth is made in less than 10 minutes using a blender, infusing flavors such as garlic, ginger, miso, and peanut butter.
1. Heat the grapeseed oil in a medium sauce pot over medium heat.
2. Add grated garlic, ginger, scallions, chili flakes, red miso paste, oyster mushrooms, and coconut sugar to a heat-proof mixing bowl.
3. Once the oil starts to smoke slightly and appears shimmery, pour it over the flavor base ingredients in the mixing bowl. Allow to cool for 15 seconds, then whisk into a thick paste.
4. Bring 5 cups of water to a boil using a kettle or pot.
5. Add the flavor base to a blender with the vegetable bouillon and peanut butter.
6. Pour the boiling water into the blender and blend on low, increasing to high speed, until you get a creamy white broth, about 2-3 minutes.
7. Pour the broth over cooked ramen noodles and top with carrot, bok choy, chili oil, and sesame seeds.
8. Halve the tofu block lengthwise to create two slabs, then cut each slab into thirds and score across the top.
9. Drizzle each piece with olive oil and season with salt and pepper.
10. Mix soy sauce, maple syrup, sriracha, and rice vinegar in a small bowl and set aside.
11. Heat a pan over medium heat, add olive oil, and place tofu scored side down to sear for 6-8 minutes.
12. Flip and sear for another 4 minutes on the other side; sear all sides.
13. Pour glaze mixture over the tofu, allow to reduce 1-2 minutes, and flip tofu pieces to coat with glaze.
14. Remove tofu from heat once glaze is thickened and all sides are coated.
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